1 lb. Swiss chard (six-eight large leaves)

8 oz uncooked pasta such as penne or farfalle 

1 T. olive oil 

3 garlic cloves minced 

3/4 c. ricotta 

1/4 c. Parmesan cheese 

1/2 t. salt 

1/8 t. pepper 

Remove stems and chop chard. Set aside. Cook pasta and drain, reserving 3/4 cup cooking liquid. Sauté garlic 30 seconds in oil, add chard and sauté 3 minutes or until wilted. Combine cooking liquid, ricotta, 2 T. Parmesan and stir well. Combine with chard mixture and toss well. Top with remaining Parmesan. Serves 4.